How to cook TOM YUM GOONG

I think this must be one of the most popular Thai dishes in the world. I love tom yum so much that I can eat it every day for a week. It never fails to bring a smile on my face whenever I get to eat a bowl of very delicious tom yum.

Please remember that prawns do not taste that good when they are tough to eat, so do not overcook them.

Prawn stocks

Ingredients:

Prawn shells and heads

2 stalks of lemon grass (white part only),lightly crushed

2 cm of galangal, lightly crushed

4 cup of water

1 tbs vegetable oil

Method:

1. Heat the oil in a pan. Add the prawn shells and heads to the pan and cook for 10 minutes over medium high heat, tossing frequently. Add two stalk of lemon grass and 2 cm of galangal (lightly crushed). Add 4 cups of water . Boil for 5 minutes or so and simmer around 30 minutes, until water is reduced slightly.

2. Drain and reserve the stock.

3. Discard the prawn shells and heads.

Ingredients:

6 fresh prawns. Remove the prawn heads. Peel the prawns, leaving the tails intact. Slit each prawn down the back and de-vein

200 g mushroom, halved

5 (or more) bird’s eyes chilli/chilli padi (aka cabe rawit), lightly crushed using a cleaver

5 slices fresh galangal

2 stalks lemon grass, tough outer leaves removed, slice thinly and diagonally

4 kaffir lime leaves, shredded

3 coriander/cilantro/Chinese parsley roots

Some coriander/cilantro/Chinese parsley leaves for garnishing

3 tbsp fish sauce

¼ cup lime juice

3 cup prawn stock/chicken stock

3 tbsp of nam prik pao/roasted chilli paste (available at asian supermarkets)

5 tbsp coconut milk or evaporated milk (optional)

Method:

1. Bring the prawn stock (chicken stock) to the boil, adding lemon grass, galangal and coriander roots and cook for a few minutes until fragrant.

2. Add the prawns and mushrooms and boil until prawns are pink.

3. Add nam prik pao, lime juice, bird’s eyes chillis, fish sauce, lime leaves and coconut milk. Lower the heat and cook for 3 minutes.

4. Taste seasoning. Feel free to add more fish sauce or lime juice or even bird’s eyes chillis.

5. Garnish with coriander leaves.

source http://community.kompas.com/read/artikel/2638